The cous cous with vegetables is a typical food of North Africa and western Sicily. This cereal is made up of agglomerates, or very small grains – very similar to grains – of semolina. Used in various preparations, the cous cous it is also eaten in place of the classic bread found on Italian tables. It is excellent not only as a complete first course, ideal to be enjoyed cold as if it were a rice salad, but also as an accompaniment to stewed dishes of meat, fish or vegetables. It is possible to flavor and enrich the couscous with spices and ingredients of your choice: curry, turmeric, cardamom, paprika but also olives, capers and much more.

Preparation

1

First, cut the carrots, aubergines and courgettes into cubes. Transfer them to a pan with the oil and the cherry tomatoes cut into quarters.

2

Cook until tender, then add the corn and leave to flavor.

3

Put the couscous in a bowl with the butter and a pinch of salt. Separately, bring the water to a boil, then pour it over. Cover with a plate and let it soak for 10 minutes.

4

Shell the couscous with a fork and add it to the vegetables, along with the pesto and diced cheese.
Complete with the diced eggs.